RICE&SUSHI

Hakumai (white rice) generally refers to polished short–grain Japanese rice and is a highly nutritious source of protein, fibre, Vitamin B, calcium and iron. A staple of the Japanese diet since ancient times, hakumai is also and excellent source of energy, and forms part of the traditional Japanese meal combinmation along wth miso soup, and tsukemono. As well as being easier to digest than genmai, hakumai's glutinous texture means that it is easier to pick up with chopsticks and its mild taste makes it a perfect accompaniment to almost any food.

Kagayaki Select Sushi Rice

Kagayaki Japanese style sushi rice is grown in California and is specially made from premium grade short grain sushi rice.

Mochigomeis a variety of rice with a slightly sweet flavour and a high starch content. It is pounded in a tub until it becomes extremely sticky, and then formed into small squares or round mochi (rice cake). Mochi is traditionally grilled and wrapped in nori, or cooked in soup. One such soup is zouni (a soup dish with mochi and vegetables), which is eaten to celebrate New Year. There are many different variations of this soup throughout Japan. The stickiness of the mochi represents the idea of ’sticking to your principles’, making it a good omen for the start of a new year.

TAMAKI GOLDis The Best Short Grain Rice in The U.S.
We use only the best selected Koshihikari for Tamaki Gold.
A Key element to our success is where the rice is grown, the cultural practice utilised in the growing process, and how and when the rice is harvested.We analyse all quality characteristics of the rice before milling. We slowly mill for quality. Only "perfect" rice will be called "TAMAKI GOLD"

Furikake is a savoury condiment which comes in powder or flake form in shakers, bags or in individual sachets. It is used as a topping to add both taste and nutitional value to boiled rice, as well as improving its appearance. There are many different varieties of furikake, made from such dried foods as fish, seaweed, shiso, ume, egg and sesame seeds. To make salmon furikake, for example, salmon is first cooked, then dried and ground into small flakes. Seasame seeds and nori flakes are then added.

Ochazuke, literally means ’rice in tea’ is a popular light meal or snack frequently eaten after drinking alcohol or when one feels like eating something late in the evening. The dish consists of ingredients such as grilled salmon, umeboshi and nori on a bowl of rice, which you then pour green tea over. Alternatively, you can make ochazuke using a premixed ochazuke which contains powder and small dried pieces made up from ingredients such as nori, salmon, goma, umeboshi, wasabi, sansai, arare. There are many kinds of premixed ochazuke containing a variety of different ingredients.

Made from rice, this light and mild tasting Japanese vinegar is an essential ingredient for making sushi rice and sunomono(vinegared salads). It has a lower acid level than Western vinegars and has long been associated with youthful-looking sking and longevity. One reason for this is the fact that vinegar increases the potency of Vitamin C, which promotes good complexion, and in the past, komezu was used in cosmetics in Japan. Vinegar is also known for its anti-bacterial properties and this is one reason why komezu is often used in Japanese dishes that include raw fish, seafood and meat.

Wasabi is a root plant with a pleasant aroma and a sharp, fiery flavour. In early 17th century Japan, it became a popular accompaniment to sushi, prompting the spread of its cultivation. Wasabi is available fresh, and can be granted like horseradish, as a paste or in powder form, which is mixed with lukewarm water to make a light green paste. It is also mixed with soy sauce and served as a condiment with sashimi and sushi. When used for seasoning, wasabi can stimulate the appetite and it is also known to prevent food poisoning.

The two most popular types of pickled ginger in Japan are gari and beni shoga. To prepare gari, thin slivers of the ginger root are used, and hen pickled in plum vinegar which gives it a lightly sweet taste, pink colour and a pungent aroma. An essential condiment for sushi, it is said to refresh the palate between dishes. Beni shoga is similar to gari, but is red in colour and usually shredded. It is sprinkled on okonomiyaki (savoury pancakes), or yakisoba (stir-fried noodles). The medicinal effecs are said to include improving indigestion, helping cure colds and cooling down high temperatures.

Nori, a dried seaweed resembling sheets of black paper, is a very popular ingredient in Japan, particularly for the wrapping of steamed rice to make maki–zushi (rolled sushi) and onigiri (rice balls). Nori is an ideal food for those whose lungs have been damaged by smoking as it can help prevent tar attaching itself to the lungs. It is also said to prevent anaemia, hair loss and greying. It is rich in vitamin B1, which helps combat mental tatigue, and calcium. Seasoned nori is also popular.

Kanpyo is a unique traditional food made from gourds which have been shaved into ribbons then dried. With large amounts of iron, phosporus and calcium, kanpyo is a nutritionally well–balanced food which can help prevent colon cancer by shortening the length of time carcinogens stay in the large intestine. It can also be effective in treating diabetes, arteriosclerosis, high blood pressure and constipation. Kanpyo should be washed, rubbed and softened with a spoonful of salt, then soaked in fresh water for a few minutes. It is then boiled for several minutes or simmered in stock to add flavour. It is used in various dishes including maki-zuhi (rolled sushi).

Sushi, one of the best known Japanese dishes, are small oblong balls of hand–rolled rice topped with various ingredients – usually slices of raw fish. Sushi neta is a common term used for sushi toppings. Popular sushi neta toppings can be categorised into the following: ’red meat’ and ’white meat’ fish, shellfish, roe and others. These include tuna, salmon, sole, sea bream, squid, octopus, prawn, scallop, bearded clam, salmon roe, sea urchin as well as many other type of seafood. Since many of sushi neta are uncooked seafood, they are very healthy and contain various nutrients, which help to reduce cholesterol &nfsdh; which is possibly why there is such a low rate of heart disease in Japan.

SUSHINOKO

This instant seasoning mix is added to flavor sushi rice. Simply add this seasoning to warm steamed rice to make it ready for maki (see recipe below). Ingredients: powdered vinegar (condensed rice vinegar), sugar, salt, monosodium glutamate. One 2.65 oz package is enough to make several batches of sushi rice.

SUSHITARO

A packet of rice flavourings for simple rice bowls, scattered sushi and bento boxes. Contains carrot, mushroom, lotus root, root vegetables, konbu, seaweed and seasoning. This dish known as 'Chirashi Zushi' (scattered sushi) can be beautifully presented in a wooden Oke bowl, also sold at Japan Centre Online. Contains 4 servings.